Archive for May, 2011
By MEREDITH KIRTON
Whether or not vampires are repelled by Garlic (Allium sativum) is not so important these days…. it’s just about how good it tastes! So don’t settle for imported garlic, grow your own flavoursome, organic bulbs and taste the difference.
It’s so easy too. Simply get an organically grown knob from your grocer, or order some gloves from a seed supplier like Green Harvest Seeds, and then you’re ready to dig. Choose a sunny, well drained position and plant each glove about 15cm apart and push them into the soil about down to your first knuckle joint on your finger. This is traditionally down in the winter solstice and then they are ready to harvest in the summer solstice, but you can tell when they are ready to pull as the leaves start to loose their greeness. They are then ready for hanging undercover where they can dry out and be suitable for storing. Try planting 12 bulbs so you have a knob for each month, more if you really are garlic dependant!
You might also like to try Spanish or Giant Garlic (A. scorodoprasum) which has a dark violet bulb wrapper or Elephant Garlic. The general guide is that the larger the bulb is the subtler the flavour and the smaller the bulb the more intense. Garlic lovers can also try garlic chives, which are ideal for adding that flavour but can be grown in pots or as a border in the garden and don’t take up as much room.
There is a very good book too by Penny Woodward called Garlic and Friends. It has recipes for cold treatments, the history of garlic and many other interesting facts with its 248 pages.
Also, all garlic imported to Australia is sprayed with Methyl Bromide, another good reason to grow your own.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: garlic, herbs, planting
Posted under grow
By MANDY SINCLAIR
Keep whole bulbs of garlic in a basket in a cool dark place for up to 2 weeks.
What to do with glut
Separate cloves of 3 garlic bulbs. Place unpeeled cloves in a pan with a few sprigs of thyme. Pour over enough olive oil to just cover. Cook on low heat for 40 mins, until garlic softens. Transfer garlic to a sterilized jar and pour over oil. Seal. Store in a refrigerator for up to 1 month.
Use garlic in mayonnaise, on bruschetta, spread over fish, stir through pasta or steamed vegetables. Use the oil in a dressing or to cook chicken in.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: garlic, herbs, preserves
Posted under harvest
By MANDY SINCLAIR
Chicken & garlic bake
1.5kg whole chicken, cut into 8 pieces
1 tbsp olive oil
1 tbsp chopped preserved lemon (see tip)
4 eschalots, peeled
2 bulbs garlic, halved crossways
truss cherry tomatoes
1. Preheat oven to 200C or 180C fan.
2. Place chicken pieces, skin side up in a large baking pan. Rub oil and preserved lemon into chicken skin. Season. Scatter around eschalots and bake for 20 mins.
3. Place garlic bulbs in pan and bake for another 15 mins, until garlic is tender. Add tomatoes and bake for 5 mins, until chicken is cooked through.
4. Divide chicken, eschalot and tomato between serving plates. Squeeze garlic from skin onto chicken. Drizzle with pan juices and serve with green salad.
If you don’t have preserved lemon substitute with grated rind of 1 lemon.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: garlic, herbs, recipe
Posted under cook